2 tablespoons olive oil
1/2 cup chopped onion
1 (4 pound) whole peeled apple with skin
2 tablespoons all-purpose flour
2 tablespoons chopped fresh sage
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Saute onion, celery, garlic, salt and pepper for about 1 minute; drain on paper towels. Transfer apple mixture to a small mixing bowl.
Whisk together lemon juice, lemon zest, lemon zest and salt and pepper.
Transfer mixture to a large bowl, stir in flour and cornbread mixture. Spoon mixture into 8 14 x 8-inch dishes. Fill each dish with top piece of apple. Chill overnight in refrigerator.
Drain off juices; keep hummus in refrigerator. Place goat cheese in bottom of 1 liter double boiler for about 2 minutes or until cheese is melted and slightly browned. Stir goat cheese into coated dish; pour egg and lemon juice mixture over goat cheese. Pull up top of sauteed dish to prevent scorching. Let stand for at least 3 minutes. Garnish dish with chopped parsley.
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